Moussiliya Rolls

Ibrahim KhouryCuisinier

Ingrédients

• 3 cups fine wheat bulgur
  3 cup
• 1 1/2 cups bulgur
  1.5 cup
• 1 kilogram fatty meat
  1 kilogram
• 3 large onions
  3 piece
• 2 eggs
  2 piece
• 1 tablespoon vegetable oil or olive oil
  1 tablespoon
• 1 tablespoon black pepper
  1 tablespoon
• 1 tablespoon cumin, or without cumin as desired
  1 tablespoon
• 1/2 tablespoon mixed spices
  0.5 tablespoon
• 1 tablespoon salt
  1 tablespoon
• 2 tablespoons tomato paste
  2 tablespoon

Mesures

1. 1

   Mix the bulgur and fine wheat together and add salt. Moisten the mixture with hot water and let it sit for an hour, moistening as needed until it softens and becomes a soft dough.

   Matériel requis:

   Bol de mélange

   60 minutes
2. 2

   Finely chop the onions and the meat, add them to the bulgur mixture along with salt, cumin, mixed spices, and pepper.

   Matériel requis:

   Couteau

   10 minutes
3. 3

   Grease a baking tray with a little oil, place the dough inside and press it down to about 1 cm or 1.5 cm thick.

   Matériel requis:

   🍳

   Baking Tray

   5 minutes
4. 4

   Brush the top with a mixture of eggs, tomato paste, and oil.

   5 minutes
5. 5

   Place it in the oven for half an hour or according to the type of oven, monitor it until it is cooked.

   30 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques